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2 yolks of fresh eggs, beaten to a batter with a little
white sugar.
Pour the hot wine over the eggs, stirring continually
while doing so, grate a little nutmeg on top, and serve.
Do not stir the eggs into the wine, as this would spoil
the drink; it is understood in mixing this drink that ^
bottle of claret is used as a rule.
HOT APPLE TODDY.
(Use a hot apple toddy glass.)
In mixing this drink, an extra large hot-water glass
must be used. Mix as follows:
i medium-sized well roasted or baked apple
i tablespoonful of sugar; dissolve well with a little
hot water";
1 wine glass full of old apple jack.
Pill the balance with hot water, mix well with a
spoon, grate a little nutmeg on top, and serve with a
bar spoon.
If the customer desires the drink strained, use a fine
strainer, such as used for milk punches; attention must
be given while roasting the apples, that they are not
overdone, but done in a nice and juicy manner; use
only apples of the finest quality.
PORTER SANGAREE.
(Use a large bar glass.)
i tablespoonful of sugar;
1 wine glass of water; dissolve the sugar well;
3 or 4 small pieces of broken ice;
Fill up the balance of the glass with porter; mix well
with a spoon, remove the ice, and add a little more
porter in order to fill the glass; grate a little nutmeg
on top, and serve.
Do not let the foam of the porter spread over the
glass.